How To Live With Diabetes

Ingredients:

6 medium pears, peeled and sliced
3/4 c granulated brown sugar substitute
2 tbl crystallized ginger
1 1/2 tsp rum extract
1/4 tsp ground cinnamon
dash of ground allspice
2 tsp reduced-calorie margarine

Directions:

Arrange pear slices in an 11×7x2-inch baking dish. Combine brown sugar substitute, ginger, rum extract, cinnamon, and allspice. Sprinkle brown sugar mixture over pears. Dot with margarine. Bake at 350 degrees for 20 minutes. Serve warm or chilled.

Makes 12 Servings.

Dietary Exchanges: 1 Fruit

Nutrients per Serving:
56 Calories
1 g Fat
13 g Carbohydrate
trace of Protein
3 g Fiber
44 mg Sodium
0 mg Cholesterol

Ingredients:

3 small, very ripe bananas, peeled
vegetable cooking spray
4 tsp granulated brown sugar substitute
2 tsp grated lemon rind
1/2 tsp vanilla extract
1/8 tsp ground cinnamon

Directions:

Cut bananas in half lengthwise. Place bananas in an 11×7x2-inch baking dish coated with cooking spray. Sprinkle with brown sugar substitute and remaining ingredients. Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated. Serve warm.

Makes 6 Servings.

Dietary Exchanges: 1 Fruit

Nutrients per Serving:
43 Calories
trace of Fat
11 g Carbohydrate
trace of Protein
1 g Fiber
9 mg Sodium
0 mg Cholesterol

Ingredients:

sugar substitute to equal 1/4 c sugar
3/4 tsp ground cinnamon
1/4 tsp ground cloves
4 medium oranges, peeled and thinly sliced
1/4 c water
1/2 tsp rum extract

Directions:

Combine sugar substitute, cinnamon, and cloves in a small bowl. Arrange half of orange slices in a 1-quart bowl. Sprinkle with half of cinnamon mixture. Add remaining orange slices and remaining cinnamon mixture. Combine water and rum extract. Pour over orange mixture. Cover and chill overnight. Spoon juice over oranges to moisten before serving.

Makes 4 Servings.

Dietary Exchanges: 1 Fruit

Nutrients per Serving:
73 Calories
trace of Fat
18 g Carbohydrate
1 g Protein
2 mg Sodium
0 mg Cholesterol
3 g Fiber

Ingredients:

2 c sliced fresh peaches
vegetable cooking spray
1/3 c graham cracker crumbs
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tsp reduced-calorie margarine, melted

Directions:

Arrange peach slices in bottom of an 8-inch square baking dish coated with cooking spray. Combine graham cracker crumbs, cinnamon, and nutmeg in a small bowl, stirring well. Add margarine and stir until blended. Sprinkle graham cracker crumb mixture over peaches and bake at 350 degrees for 30 minutes. Serve warm.

Makes 4 Servings.

Dietary Exchanges: 1 Fruit, 1/2 Fat

Nutrients per Serving:
75 Calories
2 g Fat
15 g Carbohydrate
1 g Protein
2 g Fiber
68 mg Sodium
trace of Cholesterol

Ingredients:

1 c plain nonfat yogurt
1 carton egg substitute
1/2  tsp vanilla
1 c whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 c frozen blueberries, thawed, washed and drained

Directions:

In a large bowl, combine yogurt, egg substitute and vanilla. In a separate bowl, combine remaining dry ingredients. Mix dry and liquid ingredients. Fold in blueberries. Pour ¼  cup of batter onto a nonstick skillet lightly coated with cooking spray. When bubbles start to appear, flip the pancake and cook until golden brown.

Makes 10 Large Pancakes.

Dietary Exchanges: 1/2 Starch, 1/2 Fruit

Nutrients Per Serving:
78 Calories
14 gCarbohydrates
5 gProtein
10 mg Cholesterol
131 mg Sodium
29 mg Dietary Fiber